Woooo! Got burgers cooking on the stove!

[Fenixgoon]

mmmmmm, burgers :heart:

i threw oregano, garlic powder, and pepper into my ground beef before cooking. not a bad combination for a very basic burger

 

[Injury]

Skillet burgers are still damn good.

Low heat for longer will taste better, unless you like a really dry, crispy burger.

 

[sjwaste]

Is it just meat, or did you put an egg, some grated Parmesan, and some breadcrumbs in there? I make my burgers like my grandma makes meatballs as a base recipe, except with all beef usually. (she adds veal and pork in there) Usually pick an herb or two, oregano is a good choice. I like tarragon in there too.

Well, let us know how they taste.

 

[sjwaste]

Originally posted by: Injury
Skillet burgers are still damn good.

Low heat for longer will taste better, unless you like a really dry, crispy burger.

Definitely. Even putting them in the oven at 275 until just under desired doneness, then a quick sear in the pan w/ butter and olive oil, sort of like I'd suggest doing a steak, is fantastic.

 

[nageov3t]

ain't nothin' wrong with skillet burgers

wrapped in foil with some onions and tossed in the oven is my preferred way of cooking burgers, though.

 

[Capt Caveman]

Agree with everyone, skillet burger are still good in my book.

 

[Bignate603]

Our supermarket started carrying ground buffalo. Buffalo FTW!

 

[Scouzer]

Why not get a George Foreman????

 

[Kadarin]

Get a George Foreman grill!

 

[Fenixgoon]

Originally posted by: Scouzer
Why not get a George Foreman????

because i already have a skillet.

update: these are better than last time. granted i am using 80% lean meat instead of 93, so they are smaller, but they're still juicier. damn, they are good :beer:

 

[Juno]

rofl, i just cooked some skillet steak burgers myself.

the burgers came from the 'free stuff' thread.

 

[GagHalfrunt]

Originally posted by: Injury
Skillet burgers are still damn good.

Low heat for longer will taste better, unless you like a really dry, crispy burger.

What kind of drugs are you on? Cast iron skillet + HIGH heat. Get a nice sear on the outside quickly to hold in the juices, flip once, that's it. You never cook burgers over low heat.

 

[waggy]

heh i had a skillet burger myself. while not as good as one on my webber its still pretty damn good.

 

[Howard]

Originally posted by: GagHalfrunt

Originally posted by: Injury
Skillet burgers are still damn good.

Low heat for longer will taste better, unless you like a really dry, crispy burger.

What kind of drugs are you on? Cast iron skillet + HIGH heat. Get a nice sear on the outside quickly to hold in the juices, flip once, that's it. You never cook burgers over low heat.

You don't sear to hold in the juices, you do it for the flavor.

 

[imported_Imp]

I haven't had a burger in months. Maybe even since last August... my god, what have I done.

 

[sjwaste]

Originally posted by: Howard

Originally posted by: GagHalfrunt

Originally posted by: Injury
Skillet burgers are still damn good.

Low heat for longer will taste better, unless you like a really dry, crispy burger.

What kind of drugs are you on? Cast iron skillet + HIGH heat. Get a nice sear on the outside quickly to hold in the juices, flip once, that's it. You never cook burgers over low heat.

You don't sear to hold in the juices, you do it for the flavor.

QFT.

Plus you can use the fond to make a pan sauce for the burgers. Hell, you'd be surprised at how the ordinary things you'd put on a burger make good ingredients for a quick, easy pan sauce.

Keep the rendered fat from the burgers, add some finely minced onion and garlic, let it turn translucent, then stir in some ketchup to deglaze. Pull it off the heat, and combine thoroughly. Spoon it on the burgers. It dresses up the normal toppings a bit, but still keeps it tasting like what you'd expect burger to be. If you're not stuck on it tasting exactly like a traditional burger, use a dry red wine instead of the ketchup and reduce. Add a pat of butter if the beef was too lean, or it's not going to be thick and glossy.

It's good on brioche, but the sauce uses up a lot of the fat from the burgers, so that might be a touch too rich.

 

[sjwaste]

Originally posted by: Bignate603
Our supermarket started carrying ground buffalo. Buffalo FTW!

Our supermarkets here get that, and its usually right at $4/lb in the 1lb bricks. However, it's not consistently in stock, so I buy all of it when I see it. Usually only 8 lbs or so is what they have out.

I'm not a big fan of buffalo for burgers because it's so lean, but with an egg and some parmesan mixed in (like a meatball), it works.

I like buffalo for meatloaf. Take a 1 lb package, add some caramelized onion and garlic (cook these first, separately, drain), an egg, salt, pepper, a handful of good breadcrumbs or crackermeal, your favorite seasonings (dijon mustard and a touch of sriracha if you like a kick and are out of ideas), and work it until it's just together. Don't overwork it or it'll come out of the oven with an odd texture. Form it into a ball and put it on some foil inside of a pan, no loaf pan necessary, it'll hold. Top with something you like, I slather it with a mix of bbq sauce and sriracha, and bake at 400F until done to your liking.

 

[SparkyJJO]

i live in an apt, no grill FTL

Same here, though I can't figure it out. Concrete top on the patio, but the frame holding it up is wood so therefore no grills. You'd have to do some reeeaaallly interesting stuff to set fire to the underside of the patio with a grill

 

[waggy]

Originally posted by: sjwaste

Originally posted by: Howard

Originally posted by: GagHalfrunt

Originally posted by: Injury
Skillet burgers are still damn good.

Low heat for longer will taste better, unless you like a really dry, crispy burger.

What kind of drugs are you on? Cast iron skillet + HIGH heat. Get a nice sear on the outside quickly to hold in the juices, flip once, that's it. You never cook burgers over low heat.

You don't sear to hold in the juices, you do it for the flavor.

QFT.

Plus you can use the fond to make a pan sauce for the burgers. Hell, you'd be surprised at how the ordinary things you'd put on a burger make good ingredients for a quick, easy pan sauce.

Keep the rendered fat from the burgers, add some finely minced onion and garlic, let it turn translucent, then stir in some ketchup to deglaze. Pull it off the heat, and combine thoroughly. Spoon it on the burgers. It dresses up the normal toppings a bit, but still keeps it tasting like what you'd expect burger to be. If you're not stuck on it tasting exactly like a traditional burger, use a dry red wine instead of the ketchup and reduce. Add a pat of butter if the beef was too lean, or it's not going to be thick and glossy.

It's good on brioche, but the sauce uses up a lot of the fat from the burgers, so that might be a touch too rich.

hmm intersting. never thought of that. now im going to have to try it

 

[MikeyIs4Dcats]

I had to make burgers in the skillet tonight as my grill caught on fire...

 

[xanis]

George Foreman grill FTW?

 

[sjwaste]

Originally posted by: waggy

hmm intersting. never thought of that. now im going to have to try it

Let me know what you think. The flavors stick to the roots of what a burger traditionally tastes like, but the stuff left in the pan along with the slightly reduced/caramelized ketchup and aromatics really give it a little extra. Just dont add salt! I did that once, forgetting how salty ketchup already was, and it was awful.

You can use the beef fat, fond, and aromatics as a base for whatever you like too. No need to use ketchup. Off the top of my head, I bet it'd be good with some (real) maple syrup reduced down instead, esp if there's bacon on that burger.

 

[SparkyJJO]

Originally posted by: Xanis
George Foreman grill FTW?

Not here

 

[kalrith]

I like what you added to the burgers, but I would add some chopped onions and worcestershire sauce in the meat as well.

 

[TheTony]

I'm suprised noone has mentioned a grill pan. Easy way to grill indoors for those without a Foreman grill.